250g digestive biscuits
100g butter, melted
1 egg white
400g cream cheese, room temperature
240g lemon curd
grated zest of 1 lemon
45ml raspberry jam
10ml cornstarch
375ml pomegranate seeds
Preheat your oven to 180℃ and spray a flan/tart tin with a loose bottom, with cooking spray – 22cm diameter.
Add the biscuits to a food processor and blitz to crumbs.
Pour in the melted butter with the engine running and then pour in the egg white.
Mix until it resembles wet sand.
Tip the mixture into the baking tin and level it out. Press the crumb down firmly covering the bottom and sides of the tin.
Place in the oven and bake for 8 minutes.
Remove and set aside to cool.
Add the cream cheese, lemon curd and lemon zest to a mixing bowl and mix together.
Spoon into the tart shell and spread to cover the base evenly.
Place the tart in the refrigerator.
Add the jam and cornstarch to a small heatproof bowl and microwave for 1 minute. The mixture should boil when you take it out. If it is not, micro it again for another 10 seconds at a time until it does.
Add the pomegranate seeds to a bowl and pour the jam mixture over. Mix well.
Spoon the seeds on the tart filling and spread it out evenly.
Refrigerate for at least an hour before serving.
My Whisk and I 